So, for some reason I wanted to make vegetarian chili. It kind of turned out to be more of a curry and I think its vegan. The photo below looks kind of like vomit, but it does taste pretty good though.
Ingredients
1 Large Vidalia Onion (Thinly Sliced)
2 Cubanelle Green Peppers (Thin Strips)
1 Large Sweet Potato (Peeled and Cubed)
1 540ml Can Dark Kidney Beans (Cooked)
3 Vine Tomatoes (Peeled and Crushed)
2 Large White Mushrooms (Sliced)
1 340 ml Can of Corn Niblets
1 400 ml Can Coconut Cream
2 Teaspoons of Paprika
1 Teaspoon ea Cinnamon, Cayenne Pepper, Coriander
1/2 Tablespoon of Ketchup
Directions
1. Cook onion in a covered saucepan over medium low heat until caramelized. Simultaneously dry roast sweet potato in oven at 350F.
2. Add green pepper to onion, stir and cook for about a minute. Add sweet potato, beans, and corn and cook for 5 minutes.
3. Add spices and tomatoes and cook for 5 minutes. Add mushroom and cook for 1 minute.
4. Add coconut cream and simmer for 15 minutes.
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| barf. delicious. |
1 Large Vidalia Onion (Thinly Sliced)
2 Cubanelle Green Peppers (Thin Strips)
1 Large Sweet Potato (Peeled and Cubed)
1 540ml Can Dark Kidney Beans (Cooked)
3 Vine Tomatoes (Peeled and Crushed)
2 Large White Mushrooms (Sliced)
1 340 ml Can of Corn Niblets
1 400 ml Can Coconut Cream
2 Teaspoons of Paprika
1 Teaspoon ea Cinnamon, Cayenne Pepper, Coriander
1/2 Tablespoon of Ketchup
Directions
1. Cook onion in a covered saucepan over medium low heat until caramelized. Simultaneously dry roast sweet potato in oven at 350F.
2. Add green pepper to onion, stir and cook for about a minute. Add sweet potato, beans, and corn and cook for 5 minutes.
3. Add spices and tomatoes and cook for 5 minutes. Add mushroom and cook for 1 minute.
4. Add coconut cream and simmer for 15 minutes.
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